Cranberry Pot Roast Recipe
Cranberry Pot Roast - a simple festive recipe for beef roast, baked with fresh cranberries and roasted in the oven - tender, juicy and flavorful! Perfect for the holidays or a simple Sunday supper.
How to Make the Best Cranberry Pot Roast
This cranberry pot roast is the perfect centerpiece for your holiday table or a cozy Sunday dinner. The combination of tender, slow-braised beef chuck with tart fresh cranberries and rich ruby port creates a dish that’s both comforting and elegant. The cranberries break down during the long braise, melting into a gorgeous ruby-colored sauce that’s slightly sweet, tangy, and absolutely irresistible.
What makes this recipe special is the balance of flavors—the sweetness from honey or maple syrup tempers the tartness of the cranberries, while the mustard seeds add little pops of flavor throughout. Fresh thyme or rosemary brings an herby depth that ties everything together. The low and slow cooking method ensures the beef becomes fork-tender and absorbs all those wonderful braising juices.
Serve this beautiful roast over creamy mashed potatoes or whipped sweet potatoes to soak up every drop of that luscious cranberry port sauce. It’s a showstopper that looks impressive but is surprisingly simple to prepare—most of the cooking time is hands-off while the oven does the work.
Cranberry Pot Roast
Cranberry Pot Roast - a simple festive recipe for beef roast, baked with fresh cranberries and roasted in the oven - tender, juicy and flavorful! Perfect for the holidays or a simple Sunday supper.
Ingredients
Pot Roast
Instructions
Prepare and Brown the Roast
- Preheat oven to 350°F.
- Heat oil in an oven-proof dutch oven over medium-high heat. Rub chuck roast with salt and pepper on all sides, and brown all sides very well. Be patient here and get a good crust!
- While meat is browning, dice the onion, garlic, celery, and carrot.
- Once meat is nicely browned on all sides, set aside on a plate.
Build the Braising Liquid
- Add onion, celery, and carrot to the same pan. Turn heat to medium and sauté until they soften, about 5-6 minutes.
- Add cranberries, ruby port, beef stock, sugar, thyme or rosemary, and mustard seeds. Give a stir.
- Nestle meat into the middle and bring to a simmer.
Braise and Serve
- Cover tightly and place in the oven. Bake for 3 hours (or longer for a bigger cut of meat). Meat should be fork tender and cranberry port sauce reduced.
- If sauce seems too thin, continue baking uncovered, or simmer on stove top uncovered until it reduces and thickens a bit.
- Serve over mashed potatoes, mashed cauliflower, or whipped sweet potatoes with a little cranberry sauce over top.
Notes
- Do not use tawny port - ruby port or a rich, deep red wine like Cabernet works best.
- For a bigger roast, extend the cooking time accordingly until fork tender.
- The cranberry sauce can be made ahead and reheated when ready to serve.
